Slow-Cooker Lamb Vindaloo
For the original recipe and instructions, see “Slow-Cooker Lamb Vindaloo” at americastestkitchen.com
Ingredients
- GATHER YOUR INGREDIENTS
- 3 onions, chopped fine
- 3 tablespoons vegetable oil
- 3 tablespoons paprika
- 8 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 teaspoons ground cumin
- ½ teaspoon ground cardamom
- ¼ teaspoon cayenne pepper
- 1 (14.5 ounce) can diced tomatoes
- 1 cup chicken broth
- 3 tablespoons instant tapioca
- 2 tablespoons red wine vinegar
- 2 bay leaves
- 1 teaspoon sugar
- 4 pounds boneless lamb shoulder roast, pulled apart at seams, trimmed, and cut into 1½-inch pieces
- Salt and pepper
- ¼ cup minced fresh cilantro
Recipe copyright
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